PARTRIDGES WITH ORANGE AND VERMOUTH SAUCE

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Another delicious partridge recipe from the wonderful "Supercook's Poultry and Game Cookbook". This sophisticated dinner party main course, is elegantly presented on your lovely china serving platter; the delicate aroma of the Orange and Vermouth Sauce will tantalize your taste-buds. Sauted or roasted baby new potatoes and your favourite green vegetable accompaniment adds to this course. A smooth red claret would be a perfect enhancement.

Provided by TOOLBELT DIVA

Categories     Poultry

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

4 young partridges, halved
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup unsalted butter
1 small onion, chopped
3/4 cup chicken stock
1/2 cup dry white vermouth
1/2 cup fresh orange juice
5 fluid ounces double cream (5/8 cup heavy cream)
1 tablespoon chopped fresh chives
1 tablespoon unsalted butter
1 tablespoon white flour
2 whole oranges, peeled and thinly sliced

Steps:

  • Sprinkle the partridges, inside and out with half the salt and peper.
  • In a large saucepan, melt all but 1 Tbsp butter over moderate heat.
  • When the foam subsides, add the partridge halves and cook for 6 to 8 minutes, or until they are lightly and evenly browned.
  • Cover the pan and cook for a further 12 to 15 minutes on each side, or until the partridges are tender when pierced with the point of a knife.
  • Using tongs, or two large spoons, transfer the partridge halves to a warmed serving dish.
  • Keep warm while you make the sauce.
  • TO MAKE THE SAUCE: Pour off all but 1 Tbsp of fat from the pan.
  • Add the onion and fry, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent, but not brown.
  • Pour in the chicken stock and vermouth and add the remaining salt and pepper.
  • Increase the heat to high and boil for 5 to 7 minutes, or until the liquid has reduced by about one-third.
  • Reduce the heat to moderate and add the orange juice, cream and chives.
  • Gradually stir in BEURRE MANIE*, a small piece at a time.
  • (*BEURREMANIE is kneaded butter. Kneaded butter is used to thicken stews and sauces.) Mix together equal amounts of softened butter, from the reserved 1 Tbsp and flour (soften the butter with a fork, to incorporate the flour).
  • Add in small knobs to the boiling liquid.
  • Whisk constantly until the butter melts and sauce is thickened.
  • Continue cooking stirring constantly, for 2 or 3 minutes, or until the sauce is smooth and thick and hot- but not boiling.
  • Remove the pan from the heat and pour the sauce over the partridges.
  • Garnish with the orange slices and serve immediately.

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